Maja blanca (filipino white pudding)

Ingredients

• ½ kilograms white sugar
• 1 tall can Alpine evaporated milk but since the brand is not available here in my area of residence
• 200 g cornstarch, coconut milk extracted from one really large coconut, about
• 7 can using the milk can as measuring unit
• 1 can Del Monte cream-style sweet corn.

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Preparation

• In a large sauce pan or mixing bowl, combine the coconut milk and evaporated milk. Add in sugar and cornstarch and stir until fully dissolved and incorporated.
• In a large pan or heavy casserole over medium-low heat, cook the coconut milk mixture with regular stirring. Continue cooking until the mixture starts to thicken and a gravy-consistency is attained.
• Remove the pan from heat and slowly fold in the cream-style sweet corn into the mixture. Stir to evenly combine.
• Return the pan to the burner and resume cooking with continuous stirring. In the meantime, prepare and lightly oil moulds to hold the maja blanca.
• Continue the slow cooking until the mixture becomes quite sticky. Taste to ensure that the cornstarch and coconut milk are properly cooked through.
• While still hot, carefully pour the thick mixture into the cake pans. Level it off and let stand to cool down. It will solidify as it cools.
• When no longer hot, transfer inside the fridge to further chill and develop a firmer texture.
• When serving, transfer it upside down on a wide platter, slice to your desired shapes and serve to your families and friends.
• If you like, you can carry out an extra step and prepare topping such as toasted grated coconut (budbod) or even latik if you have time. Our group can wait no longer so we?ll pass on that for the moment.